Sancocho

Ingrediens

1 lb beef for stews, short ribs, flank, chuck, or round cut into small pieces

Juice of two limes

About 7 springs of cilantro or parsley

½ tsp oregano powdered

1 tsp garlic crushed

1½ tsp salt

4 tbsp oil

1 lb bones from a smoked ham cut into small pieces

2 corn cobs cut into ½-inch slices, optional

½ lb West Indian pumpkin (auyama) cut into 1-inch pieces

3 unripe plantains peeled, 2 cut into 1-inch pieces, one left whole

½ lb yam (ñame) cut into 1-inch pieces

½ lb malanga (yautia) cut into 1-inch pieces

½ lb cassava (yuca) cut into 1-inch pieces

2 bullion cubes (chicken or beef flavored)

Directions

Seasoning the meat:

Place the beef, in a large bowl and season with lime juice, cilantro (or parsley), oregano, garlic, and a teaspoon of salt. Coat meat with the seasoning. Marinate for at least half an hour

Cooking the meat:

In a large pot heat 1/2 tablespoons of sugar over high heat wait until it starts giving smoke and add the seasoned meats, and stir, Cook stirring until browned. Cook for 1-1.5 hours until very tender.

Adding water:

Lower heat medium and pour 1 gallon of water.

Adding vegetables:

Once the meat is tender , add auyama, chopped plantain, and root vegetables (ñame, yautía, yuca). Add the bullion cubes

Cooking vegetables:

Simmer covered over low heat until the last ingredients you added are cooked through, it should have thickened a bit too. If it dries too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste. Season with salt to taste. Remove from the heat.

Serving:

Serve hot accompanied with white rice (arroz blanco), avocado.

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